Description

This Loaded Mashed Potato Casserole is a comforting and crowd-pleasing side dish featuring creamy mashed Yukon Gold potatoes blended with butter, cream cheese, sour cream, and half-and-half, then loaded with cheddar cheese, crispy bacon, and fresh chives. Baked to perfection with a golden cheesy crust, it’s perfect for family dinners, potlucks, or holiday meals.

Ingredients

Scale

Potatoes and Seasonings

5 lbs. Yukon Gold potatoes (Russet and Idaho also work)
1 tbsp kosher salt (divided)
1½ tsp ground black pepper (divided)
1 tsp granulated onion
½ tsp garlic powder

Dairy

½ cup unsalted butter (room temperature, 1 stick)
4 oz. cream cheese (room temperature, ½ brick)
1 cup sour cream
1½ cups half-and-half or heavy cream (warmed slightly)
2 cups shredded cheddar cheese (divided)

Additional

1 lb. crumbled cooked bacon (divided)
2 tbsp chopped fresh chives (divided)

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Instructions

Prepare the Baking Dish: Spray a 9×13-inch casserole dish with nonstick spray and set aside to ensure easy removal of the casserole after baking.
Cook the Potatoes: Peel the potatoes and cut them into 1-inch cubes. Place the potatoes in a large Dutch oven and cover with 1 inch of water. Add 2 tsp kosher salt, 1 tsp ground black pepper, 1 tsp granulated onion, and ½ tsp garlic powder, stirring well. Bring to a boil over high heat, then reduce to low and simmer until the potatoes are fork tender, about 15 minutes.
Drain and Dry Potatoes: Drain the cooked potatoes and return them to the empty, still-warm pot. Set over low heat for about 1 minute to evaporate excess moisture, ensuring extra creamy mashed potatoes.
Mash and Mix: Mash the potatoes until smooth. Add the butter, cream cheese, sour cream, warmed half-and-half, and 1 cup of shredded cheddar cheese. Mix thoroughly until well combined. Stir in half of the crumbled bacon and 1 tablespoon chopped chives. Taste and adjust seasoning with additional kosher salt and black pepper if needed.
Assemble the Casserole: Spread the mashed potato mixture evenly into the prepared 9×13-inch baking dish.
Optional Refrigeration: At this point, the casserole can be baked immediately or covered and refrigerated for later use.
Top and Bake: Before baking, sprinkle the remaining 1 cup of cheddar cheese and the rest of the bacon and chives evenly over the casserole. Bake uncovered in a preheated oven at 350°F (175°C) for 25-30 minutes, until the cheese is melted and golden brown on top.
Serve: Remove the casserole from the oven and let it cool slightly before serving. Enjoy the creamy, cheesy, and flavorful loaded mashed potato casserole as a perfect side dish.

Notes

Yukon Gold potatoes are preferred for their creamy texture, but Russet or Idaho potatoes work well too.
Warm the half-and-half or cream slightly before adding to the potatoes for better incorporation.
Make sure to dry the potatoes well to avoid watery mashed potatoes.
To reduce sodium, adjust the amount of added salt and use low-sodium bacon if desired.
This casserole can be prepared a day ahead and refrigerated; increase baking time slightly if baking straight from the fridge.
For a vegetarian version, omit bacon and substitute with crispy fried onions or sautéed mushrooms.